High-protein Cottage Cheese Ice Cream
PREP 10 MIN•COOK NONE
Cottage cheese, really? Yes, Dan's secret weapon ingredient packs a protein punch. To pack even more into your post-workout ice cream, try adding any nuts, chocolate or dried fruit.
EF
GF
V
Number of servings
2
2⁄3 cup (150g) cottage cheese
1⁄8 cup (15g) chocolate protein powder
15g 70% dark chocolate (or dairy-free alternative) chopped, reserving some to serve
1⁄8 cup (11 1⁄4g) unsalted peanuts roughly chopped, reserving some to serve
1⁄8 cup (12 1⁄2g) pitted medjool dates chopped
pinch of salt
1⁄2 tbs honey (rice malt syrup or maple syrup)
Using an immersion blender or small food processor, blend cottage cheese and protein powder until smooth.
Add chocolate, peanuts, dates, salt and drizzle in half the honey. Gently swirl through but don’t overmix to ensure there is a ripple effect.
Transfer to a plastic container, cover and freeze for at least an hour or overnight.
Scoop ice cream into glasses or bowls and scatter over remaining chocolate, peanuts and drizzle over honey to serve.
Energy (kJ)
992 kJ / 236 cals
Protein
19.4 g
Fat
10.3 g
Sat. Fat
4.9 g
Carbs
15.2 g
Sugar
14.3 g
Fiber
1.6 g
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